I am excited to be the first to review because this is a wonderful book (I took it to bed with me the first night, could not put it down because the author’s writing is delightful.)

But what about the cakes? I’ve tried three, all from different chapters: I made the raspberry cake first as raspberries are plentiful right now and I had all of the ingredients on hand. Result? Heavenly.

On to the perfect chocolate Bundt… This truly is THE perfect chocolate cake – the best chocolate cake I have ever made, and I have made many homemade chocolate cakes.

I made the poppyseed pound cake yesterday to take to church today… But one bowl, the easiest preparation I’ve ever gone through for a pound cake, and hour and a half later, I had a glorious – GLORIOUS pound cake.

What a fantastic book. I cannot wait to make many more recipes. Oh, and meant to mention: LOVE the spiral, lie-flat binding of the book. Wish there were even more photos, but the photos are lovely. And many tips for perfect cakes, throughout, many of which I had never come across before. Whether you are an experienced baker, or brand new to baking cakes, you will find great pleasure and success with this terrific book.

(I agree about the photos Mary Elizabeth. I always love lots of photos but you don’t get that much in cookbooks today.)

From The Enthusiastic Baker comes this review:

The author is right that one-bowl cakes are the “forgotten gems”.

But this book goes far beyond anything my or anyone else’s grandmother was making years ago. The old-fashioned ones are here, but lots and lots of exciting new flavors, but all created with the one-bowl, super-easy-to-make method. The recipes are terrific-sounding. But what the author does different is that she has expanded a technique that many bakes have never tried or just don’t know about. This makes this book so much more than a just a recipe book about cakes.

I baked the Provençal Olive Oil Cake with Golden Raisins, Rosemary and Walnuts because the photo was so tempting. What an incredible, sophisticated, and very easy cake. Made the blackberry kuchen for guests on Saturday – it was the perfect make-ahead summer dessert. I was accused of being a secret pastry chef. Staying with the berry theme (they are on sale) I made the raspberry-blueberry pound cake. AMAZING! I could not be happier with this book, and I own at least 20 cake cookbooks.

Marin Kennedy from Knoxville, TN writes:

The concept for Piece of Cake is that with a simplified method, you can make quick, easy cakes–as easy as a cake mix – that rival time-intensive, multi-bowl, complicated cakes.

This is a delightful reinvention of a little-know cake-baking method that sets tradition on its ear and produces great cakes with little effort. Using this method, anyone will be able to make incredible cakes with little time and zero fuss.About Camilla:

Camilla Saulsbury is a freelance recipe developer and food writer. She has written 11 cookbooks so far and has won several of America’s top cooking competitions, including the Food Network’s $25,000 Ultimate Recipe showdown (the cookies episode).

I highly recommend this book for anyone who wants to make delicious cakes easily. Even if you don’t bake often, this book is so full of gems, that it will be a standby in your cookbook collection forever. Piece of Cake!: One-Bowl, No-Fuss, From-Scratch Cakes a 5 star “must buy”. Thanks Camilla.

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